i made a few modifications to the original recipe and it was so yummy! now i have enough to enjoy the rest of the week and weekend.
4-5 cups butternut squash cut into 2" pieces
1 large yellow onion
2 tablespoons olive oil
4 large apples, peeled, cored and quartered
5 cups vegetable stock
1/4 cup coconut milk
1/2 teaspoon ground nutmeg
salt and pepper to taste
in a large pot over medium heat, saute onion in olive oil until translucent. add apples, squash, stock, coconut milk & nutmeg. cover, bring to a boil then reduce heat and simmer 25 minutes or until squash and apples are soft. puree with handheld blender and remove from heat to cool slightly. serve in bowls and garnish with a swirl of balsamic vinaigrette.
*i was too excited to eat the soup that i forgot to take a decent picture.